Hatch chile chicken salad

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When Hatch chiles are in season, I turn into a crazy girl who stalks her local produce guy and pounces on every case he sets out. Thank goodness Melissa's Produce keeps Bob's Market, the family-owned market in my neighborhood, fully stocked with both mild and hot Hatch chiles when they're available.

Every year I roast dozens of Hatch chiles over an open flame right on my stove, slip off the charred skins, and freeze them in zip-top bags. (See How to Roast Hatch Chiles on Shockingly Delicious for detailed instructions.)

Hatch chiles have a unique flavor and meaty texture that's long been prized in New Mexico where they're grown. They can be hot or mild, but even the mild ones have a little kick. In fact, I love Hatch chiles so much that I created a new flavor of Not Ketchup around them - and now Tangerine Hatch Chile Not Ketchup is my best-selling sauce!

When I puree roasted Hatch chiles with mayonnaise and make chicken salad, my family weeps with joy. Okay, maybe they weep because it's spicy, but whatever. They really like it. And you will too.

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Hatch chile chicken salad

by Erika Kerekes August-21-2013

Roasted Hatch chiles add a welcome zing to this spicy chicken salad.

Ingredients

• 1 cup mayonnaise
• 4 mild or hot Hatch chiles, roasted, peeled, and seeded
• 1 lime, juice only
• 1 clove garlic
• 1 store-bought rotisserie chicken
• 1 bunch green onions, chopped
• salt and freshly ground pepper to taste

Instructions

Puree the mayonnaise, Hatch chiles, lime juice, and garlic in a blender or food processor until smooth.Pull the chicken meat off the bones, shredding it with your fingers. Discard the bones and skin (or save them to make chicken stock). Put the chicken meat in a large bowl with the green onions. Spoon the Hatch chile mayonnaise into the bowl and stir to combine. Add salt and freshly ground pepper to taste.Serve chilled. If you have time to let the chicken salad sit in the refrigerator for a few hours before serving, great - the flavors will mingle and intensify.

Details

Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Yield: 4-6 servings

Steakhouse-style blue cheese dressing

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One of the reasons I decided to try a low-carb diet when it was time to improve my health (although I hate that word, diet, so let's call it a low-carb style of eating) is that I cannot live without blue cheese dressing.

This is not hyperbole.

The first time I tasted blue cheese dressing on a salad I was nine. It was late winter. My parents had decided to drive the family out to the east end of Long Island for a seafood dinner, so maybe we were in Greenport, or Orient Point, or even Montauk.

I'm not sure what prompted me to order blue cheese dressing for my salad. But with my first bite, these words formed clearly in my pre-adolescent brain:

I can't live without this.

I don't ever recall a stronger reaction to a taste. Not before that day, and not since.

Ever since I committed to myself that I was going to get healthier, I have been packing raw vegetables in my lunchbox every day, along with a container of this homemade blue cheese dressing. I love to dip. Lettuce, cucumber, radishes, carrots, bell peppers, celery, kohlrabi, cherry tomatoes: They all taste better dunked in blue cheese dressing.

This easy recipe takes less than five minutes to put together. The key is to let it sit overnight. It's much, much better after a rest in the refrigerator.

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Homemade Blue Cheese Dressing

by Erika Kerekes July-7-2016

This steakhouse-style blue cheese dressing is packed with umami-rich chunks of pungent blue cheese. Let it rest in the refrigerator overnight for maximum flavor. This makes a very thick dressing - if you prefer a thinner consistency, add a little water or heavy cream.

Ingredients

• 1 pint (2 cups) sour cream
• 1 cup mayonnaise
• 2 Tablespoons fresh lemon juice (about half a lemon), or to taste
• a few dashes hot sauce, like Tabasco
• 1 Tablespoon Asian fish sauce (can substitute Worcestershire sauce)
• 1/2 teaspoon freshly ground black pepper, or more to taste
• 12 ounces blue cheese, crumbled

Instructions

In a medium-sized bowl, whisk together the sour cream, mayonnaise, lemon juice, hot sauce, fish sauce, and pepper. Add the crumbled blue cheese and stir to combine, mashing the cheese with the back of your spoon if the chunks are too big.Transfer to an airtight container. Refrigerate overnight before serving.

Details

Prep time: 5 mins Cook time: Total time: 5 mins Yield: 4 cups

5-minute cucumber salad

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Today I'm sharing with you my 5-minute cucumber salad - a side dish for days when you need to get some vegetables on the table and there's no way in hell you're actually going to have time to cook anything.

(Just to be clear, that's 5 minutes of active time. It does need to sit and marinate for at least 5 minutes at room temperature, or 20 minutes in the refrigerator.)

Peeling, seeding and chopping the cucumbers is the most time-consuming part of making this cucumber salad. You can make it a 3-minute cucumber salad if you use English cucumbers or Persian cucumbers, which need neither peeling nor seeding.

If you have 6 minutes, toast the sesame seeds in a dry skillet before adding them to the salad. I never seem to have that sixth minute, though. I can assure you that the sesame seeds taste fine straight from the container. If you want to be really fancy, get the shaker with the mixed black and white sesame seeds.

This is one of my favorite simple salads. Yesterday my 16-year-old son and I stood at the counter eating it with our fingers. Don't judge.

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5-Minute Cucumber Salad

by Erika Kerekes April-3-2015

A simple marinated cucumber salad with rice wine vinegar, sesame oil and sesame seeds. Make it even more quickly by using Persian or English cucumbers, which need neither peeling nor seeding. That's 5 minutes of active time, by the way: You do want to let the salad sit for a few minutes to let the flavors get friendly.

Ingredients

• 3 large cucumbers
• 1/2 cup seasoned rice wine vinegar
• 1 Tablespoon sesame oil
• 1/4 teaspoon salt
• 1 teaspoon (optional) sugar
• 3 Tablespoons sesame seeds

Instructions

Peel the cucumbers. Cut them in half lengthwise and scrape out the seeds using a teaspoon. Cut the cucumbers into 1/2-inch slices.Put the cucumbers in a zip-top plastic bag. Add the rice wine vinegar, sesame oil, salt, and sugar (if using). Close the bag, squeezing out as much air as possible.Let the cucumber salad sit at room temperature for 5 minutes or in the refrigerator for 20 minutes.Sprinkle with the sesame seeds before serving. Serve chilled.NOTE: The cucumbers will get more flavorful the longer the salad marinates. Keep the cucumber salad in the refrigerator for up to three days. By the third day the cucumbers will have lost much of their crunch, but the flavor will be great.

Details

Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Yield: 6 servings

Erika's ultimate chicken burger, no grill required

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I know you're supposed to grill burgers.

But for chicken burgers - even when the ground chicken mixture includes plenty of dark meat - I find the grill too aggressive. There's nothing worse than a dry chicken burger. And that's what I get when I cook chicken burgers on the grill.

My favorite chicken burger is moist, well seasoned, studded with chopped green onions, and cooked in a skillet on the stove. Three ingredients, not counting the bun, the garnish, and the sauce. You'll have dinner on the table in less than half an hour.

About the sauce: My favorite for chicken burgers is Blueberry White Pepper Not Ketchup. The combination of sweet, tangy, peppery and savory brings a lot of zest to the delicate chicken. In fact, when I was first working on the recipes for my Not Ketchup sauces, I tested the blueberry prototype on chicken breasts, chicken thighs, chicken tenders, and roast chicken. Blueberries and chicken...who knew?

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Erika's Ultimate Chicken Burger

by Erika Kerekes July-16-2014

A moist chicken burger that's well seasoned, studded with green onions, and served with Blueberry White Pepper Not Ketchup.

Ingredients

• 1 pound ground chicken
• 1/2 cup green onions, chopped
• 1 teaspoon garlic salt
• 1 Tablespoon olive oil
• 4 burger buns or rolls
• 1 cup Blueberry White Pepper Not Ketchup
• 2 cups baby lettuce mix or arugula

Instructions

In a large bowl, mix the ground chicken, green onions, and garlic salt with your hands until well combined. Divide the chicken mixture into four equal parts, then shape into four patties.Heat a large nonstick skillet over medium heat. Add the olive oil, then place the chicken burgers in the pan. Cook about 10 minutes on the first side, then flip and cook until the burgers are cooked all the way through, about 8 minutes more. Put the burgers on a plate, cover with foil, and let rest 5 minutes.To serve, spread some Blueberry White Pepper Not Ketchup on the bottom half of each bun and place a chicken burger on it. Drizzle with more Not Ketchup, add a handful of lettuce or arugula to each burger, and place the other half of each bun on top. Serve immediately.

Details

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Yield: 4 servings

Smoky Date #NotKetchup turkey burger with arugula salad

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Good news: With the help of Smoky Date Not Ketchup, I finally created a turkey burger I can get excited about.

When it comes to burgers, I'm a beef girl. But I'm getting older and I want to stay healthy, so I'm trying to eat less red meat.

Ground turkey on its own doesn't do much for me. But this turkey burger gets a savory boost from chopped green onions, Dijon mustard and my Not Ketchup sauce. Drizzled with a simple dressing and served on a bed of arugula, this Smoky Date Not Ketchup turkey burger has tons of flavor and won't weigh you down.

We're in our honeymoon phase, Not Ketchup and I. Can't get enough of each other. Thanks for following along as I work like a maniac to get Not Ketchup off the ground and into stores - which, of course, includes a slew of Not Ketchup recipes.

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Smoky Date Not Ketchup Turkey Burgers with Arugula Salad

by Erika Kerekes February-16-2014

Moist, flavorful turkey burgers get a savory boost from green onions, Dijon mustard and Smoky Date Not Ketchup, a new gourmet dipping sauce created by food blogger Erika Kerekes. Served on a bed of arugula, this turkey burger satisfies for lunch or dinner without weighing you down.

Ingredients

• 1 pound ground turkey
• 3 Tablespoons Dijon mustard, divided
• 5 Tablespoons Smoky Date Not Ketchup, divided
• 1/2 cup green onions, chopped
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 2 Tablespoons grapeseed or canola oil
• 3 cups baby arugula, washed and dried
• 2 Tablespoons olive oil

Instructions

In a bowl, mix together the ground turkey, 2 Tablespoons of Dijon mustard, 3 Tablespoons of Smoky Date Not Ketchup, green onions and salt (wet hands work best). Form the mixture into two large patties about 1 inch thick. Place the flour on a plate and coat the patties on both sides with the flour. Preheat the oven to 350 degrees.In a large ovenproof nonstick skillet over medium heat, warm the grapeseed or canola oil. Lay the patties in the pan and cook about 3 minutes on each side, until the turkey burgers are golden brown. Transfer the skillet to the oven for 10 minutes or until the turkey burgers are cooked through.While the turkey burgers are finishing in the oven, whisk together the remaining 1 Tablespoon mustard, 2 Tablespoons Smoky Date Not Ketchup, and olive oil in a small bowl.To serve, divide the arugula evenly between two large plates. Place one turkey burger on top of each bed of arugula, then drizzle the olive oil mixture on top of each burger and salad. Serve immediately.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 2 servings

Canned salmon salad with dill pickles

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I hear a lot of complaints from parents who hate packing lunch for their kids.

Actually, I don't mind packing lunch. It sure beats having my high schooler eat crappy public school cafeteria food or having to shell out $8 each day for the catered lunch at my younger son's private middle school.

We get into a rhythm with school lunches. On a typical day each boy gets a sandwich, two pieces of fruit, and a chocolate milk box (one kid gets soy, the other regular). If I've baked muffins or cookies, each kid also gets a small treat.

I always keep canned salmon in the pantry to make this simple, flavorful salmon salad, one of the boys' favorite sandwich fillings. The secret: I mince petite dill pickles in the mini-processor and add them to the salmon salad. The pickles add a little tang and a little crunch, balancing the richness of the salmon perfectly.

(Why not celery, you ask? My husband hates it, so I'm out of the habit. And why salmon instead of tuna? The mercury thing.)

A note on ingredients: Costco has excellent wild Alaskan salmon in cans, as well as large jars of petite dill pickles. As for mayonnaise, I am a Hellman's girl, although of course it's called Best Foods out here in California.

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Canned salmon salad with dill pickles

by Erika Kerekes September-14-2013

Minced petite dill pickles add crunch and a little tang to this easy salmon salad. Perfect for lunchbox sandwiches.

Ingredients

• 3 6-ounce cans salmon (preferably wild Alaskan salmon)
• 10 petite dill pickles, finely chopped
• 1/2 cup mayonnaise (or a little more or less, to taste)
• 1/2 small fresh lemon

Instructions

Drain the canned salmon and empty the cans into a medium-sized mixing bowl. Add the pickles and mayonnaise. Squeeze the lemon over the ingredients in the bowl, taking care to fish out any pits. Mix everything together with a fork, flaking the salmon as you mix, until the salmon salad is well combined. Serve chilled.

Details

Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Yield: approximately 4 cups

Salmon salad with avocado for Cinco de Mayo

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Eight-seven million pounds.

That's how many avocados the California Avocado Commission estimates we'll be eating on Cinco de Mayo this year.

I'd bet most of those 87 million pounds of avocados will be consumed in the form of guacamole, scooped up with tortilla chips and washed down with beer and/or margaritas.

But I'm planning something a little more delicate for Cinco de Mayo this year. Something with protein and some more vegetables. And I'm skipping the deep-fried chips.

A little health scare chased me back to the straight and narrow this week. I'd gotten lazy, let my eating habits slip. Numbers don't lie. It's time to regroup.

California avocados are back in season, and I know they'll be a big part of my healthy eating efforts. Avocados provide more than a dozen essential nutrients, including fiber, potassium, Vitamin E, B vitamins, and folic acid. The monounsaturated and polyunsaturated fats are heart-healthy. And, of course, they're delicious.

This simple fish salad can be made with any leftover cooked fish, or even with canned salmon. Including the zest of the lemon as well as the juice brightens the flavor considerably, so don't leave it out.

Have a happy and healthy Cinco de Mayo!

More avocado recipes from my kitchen: Truffled avocado mousse on toast * Avocado-cucumber soup * Scrambled eggs with avocado * Avocado tacos with chipotle * Green garlic guacamole * Weston's guacamole * Celebrity chef Robert Irvine talks about avocados (exclusive interview!) 

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Salmon salad with avocado and cucumber

by Erika Kerekes May-4-2013

A light chilled salad with heart-healthy ingredients like salmon, avocado and greens. Serve in a scooped-out avocado shell.

Ingredients

• 6 ounces salmon, cooked (use leftovers, or substitute canned salmon)
• 1/2 cup cucumber, seeded and cut into small cubes (about 1/2 a large cucumber; measure after cutting)
• 4 green onions, finely chopped
• 1/2 lemon, juice and zest
• 2 avocados, cut in half lengthwise, pit removed, flesh scooped from shells and roughly diced; reserve shells for serving
• 2 cups mixed salad greens, for serving

Instructions

Put the salmon in a medium-sized bowl and flake it with a fork. Add the cucumber, green onions, lemon juice, and lemon zest; mix gently until combined. Add the avocado chunks and toss gently once more. Divide the salmon salad evenly among the four avocado shells. Divide the salad greens between two plates and nestle the filled avocado shells on top of the greens, allowing two per person. Serve immediately.

Details

Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Yield: 2 servings

Beet salad with burrata and kale pesto

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Roasted beet salad with burrata and kale pesto

People think of southern California as the land of sunshine and beaches. Well, I have news for you: Winter is still winter, even here in Los Angeles. It may not snow, but when it's raining and gloomy and the wind blows, you feel it in your bones.

Of course, that may be partly a construction issue. When we bought our house 15+ years ago, it had zero insulation. The windows were so old that the rain blew in around them. We've fixed those things, but somehow southern California houses always feel drafty in the winter.

We never did get around to having our chimney cleaned, so sometimes I treat myself by heading over to one of Santa Monica's grand hotels and huddling up by a roaring fireplace with a drink, a snack, and a good book. My current favorite is Hotel Casa del Mar - seriously the best place to watch the sunset in Santa Monica. And it doesn't hurt that USA Today just named their fireplace one of the coziest hotel fireplaces in the country.

Casa del Mar just switched up its lobby lounge menu and invited me to taste some of the new items a few weeks ago. Hotel food doesn't often impress, but some of the new items at Casa del Mar made me tingle. There's a smoky drink made with beet juice, mezcal and the Moroccan spice blend ras el hanout that sounds weird but is surprisingly good. And the yellowtail and salmon crudos are outstanding.

The menu also includes a few more predictable items: olives, sliders, charcuterie, and the ubiquitous roasted beet salad. According to Simon Sorpresi, Casa del Mar's director of food and beverage, the new chef felt the beet salad had run its course and wanted to take it off the menu during the latest revamp. Nope, said Simon. It always sells, so it stays. Tired or not in concept, Casa del Mar's beet salad is delicious. It's easy to see why it sells.

Here's my version of Casa del Mar's beet salad. They pair their beets with creamy burrata, grapefruit and pistachios; I used lemon and a nutty kale pesto. However you adorn it, you'll want to keep a roasted beet salad on your menu too.

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Roasted beet salad with burrata and kale pesto

by Erika Kerekes December-29-2012

Pair roasted beets with creamy burrata cheese and a tangy, nutty kale pesto for a healthy and beautiful starter salad.

Ingredients

• 1 pound fresh beets, unpeeled, scrubbed well
• 2 Tablespoons olive oil, divided
• 2 teaspoons fresh lemon juice
• pinch of sea salt
• freshly ground pepper
• 8 ounces burrata cheese
• 1/4 cup kale pesto (click here for recipe)

Instructions

Heat the oven to 375 degrees. Rub the beets with 1 Tablespoon olive oil, then wrap the beets well in foil. Place the foil package on a baking sheet and roast the beets in the foil until tender, about 1 hour (large beets will take longer than small beets). While the beets are roasting, whisk together the remaining 1 Tablespoon olive oil, lemon juice, salt and pepper.Remove the beets from the oven, open the foil, and let the beets cool just until you can handle them. Using your fingers, slip the skins from the beets. Dice the beets into 1-inch cubes. Immediately toss the warm beets with the lemon juice mixture. It's important that this step be done while the beets are warm - it helps them absorb the flavors of the dressing.To serve the beet salad, divide the beets onto four plates. Pull the burrata into rough chunks with your fingers and divide it evenly among the plates. Drizzle the plates generously with the kale pesto. Serve immediately.

Details

Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Yield: 4 servings

Leftover turkey salad with dill and pomegranate

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Leftover roast turkey salad with lots of celery, fresh dill and pomegranate

I always make extra turkey for Thanksgiving. It's partly because I like leftover turkey (who doesn't?). But it's also because of the Thanksgiving Orphans.

There's nothing I hate more than hearing that a friend or acquaintance spent a holiday alone because he or she had nowhere to go. When I first moved to Los Angeles, I spent several holidays this way, and it was the most depressing experience I'd ever had. Which is why I now open my home to "orphans" whenever the holidays happen at my house. (We alternate years with my husband's family.)

I never seem to know until the last minute how many people will take me up on my offer, so I always order a big turkey and an extra turkey breast. Just in case, you know, a whole family of orphans turns up.

There are lots of ways to use leftover turkey - in soups, sandwiches, casseroles. But yesterday I was looking for something lighter and a little green. That's how this turkey salad with dill and pomegranate was born. The crunch of the celery and pomegranate arils cuts the richness of the turkey and mayonnaise-based dressing. And the fresh dill (plenty of it) wakes up the salad in a way only a fresh herb can do.

Note: The folks at POM Wonderful sent me a case of gorgeous fresh pomegranates (including the one used in this recipe) after I joined them on a tour of their San Joaquin Valley orchards and processing facilities. More on that soon; meantime, it's fresh pomegranate season, so look for their eye-catching displays at your local grocery store.

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Leftover turkey salad with fresh dill and pomegranate

by Erika Kerekes November-25-2012

This light salad will make short work of your leftover roast turkey from Thanksgiving or Christmas. Don't skimp on the fresh dill.

Ingredients

• 4 cups leftover roast turkey, pulled into shreds or small chunks by hand
• 6 large stalks fresh celery, chopped
• 6 green onions, chopped
• 1 cup fresh dill, chopped (fronds from 1 large bunch)
• 1 1/2 cups pomegranate arils (seeds)
• 2/3 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 large lemon (juice and zest)
• freshly ground pepper
• sea salt to taste (optional)

Instructions

To a large bowl, add the shredded turkey, celery, green onions, fresh dill, and pomegranate arils. In a smaller bowl, whisk together the mayonnaise, mustard, lemon juice, lemon zest, and a good dose of freshly ground pepper. Pour the mayonnaise mixture over the ingredients in the large bowl and stir gently to combine. Taste and add salt if needed (it will depend on how salty your roast turkey was). Serve chilled.

Details

Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Yield: 8-10 servings

Caprese salad skewers

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Caprese salad skewers - who doesn't love salad on a stick?

When it's party time, I look for easy appetizer recipes I can throw together quickly. I make the easy snacks ahead of time and set them out on a platter so they're ready when guests arrive. Then, while they nibble and sip in the dining room, I can stand in the kitchen and throw myself into the more complicated stuff.

Inspired by On a Stick! 80 Party-Perfect Recipes by the legendary Matt Armendariz of Matt Bites, I broke out some bamboo skewers for a recent Sunday dinner and pierced my way to hand-held Caprese salad. Firm grape tomatoes, fragrant basil and creamy fresh mozzarella - that's all it takes, along with a drizzle of olive oil and a sprinkle of salt and pepper. But don't feel like you have to stop there. Olives, marinated artichoke hearts, a strip of roasted red pepper, grilled zucchini...every vegetable gets better when it's threaded onto a stick.

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Caprese salad skewers

by Erika Kerekes May-29-2012

Use firm, ripe cherry tomatoes and good-quality fresh mozzarella for these Caprese salad skewers. Perfect for a summer cocktail party.

Ingredients

• 24 grape or cherry tomatoes
• 24 medium-sized basil leaves
• approximately 1/2 pound fresh mozzarella, drained, cut into 1-inch cubes
• 24 short bamboo skewers or long toothpicks
• 1 Tbsp olive oil
• sea salt (for a variation, try smoked salt)
• freshly ground pepper

Instructions

Thread 1 tomato, 1 basil leaf and 1 cube of mozzarella onto each skewer. Lay the skewers on a serving platter. Drizzle over the olive oil and sprinkle generously with salt and pepper. Serve at room temperature.

Details

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Yield: 24 skewers

Salad smoothie with avocado and wasabi

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Don't eat salad for lunch - drink it instead!

Disclosure: The California Avocado Commission invited me as a guest for the trip described in this post. No other money changed hands. All opinions and any factual errors are my own. 

When I work at home, I try to eat salad for lunch. I have no excuse: access to the sink, a choice of dressings and toppings, pick of the vegetable drawer.

I just didn't feel like a salad yesterday, but my guilt got the better of me. I took all the salad fixings I could find (not much, as I hadn't been shopping in a few days) and threw them in the blender. I don't like sweet smoothies much, so I've been working on savory smoothies. Lettuce, endive, avocado, lime - a good start. It needed a little something, so I put in a dab of prepared wasabi left over from our last sushi-at-home party. The result: a creamy, savory, guilt-free smoothie with a kick.

Avocados are a way of life here in southern California. I went with the California Avocado Commission and a group of food bloggers down to Temecula a few weeks ago to visit West Pak, one of the largest avocado handling, packing and distribution facilities in southern California. Lots of humans are involved in the picking, sorting and packing of avocados. (Scroll down past the smoothie recipe for photos from West Pak and lunch at Fairfield Farms, an avocado ranch in the hills of Pauma Valley.)

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Salad smoothie with avocado and wasabi

by Erika Kerekes May-8-2012

If you don't feel like eating your salad, try drinking it instead. Avocado makes this savory smoothie creamy and rich; wasabi gives it a little sinus-clearing kick.

Ingredients

• 4 cups romaine lettuce, washed and torn into pieces
• 1 ripe avocado
• 1 head endive (optional, or add equivalent amount of another green)
• 1 lime (cut away skin and use flesh, not just juice)
• 2 cups ice cubes
• 1/2 cup water
• 1/8 tsp salt
• 1/2 tsp prepared wasabi (Japanese horseradish)

Instructions

Put the lettuce, avocado flesh, endive (or other green), lime, ice, water, salt and wasabi in a blender and process until very smooth. Serve immediately.

Details

Prep time: 10 mins Cook time: 2 mins Total time: 12 mins Yield: 2 servings

West Pak avocados ready for the truck

Watchful eyes pull damaged and blemished avocados off the packing line

These avocados don't look quite as good, but they're fine on the inside - they get sold to restaurants

Rachael Hutchings of La Fuji Mama, angelic in hairnet and safety vest

Gaby Dalkin of What's Gaby Cooking rocks the hairnet too!

Greg Henry of Sippity Sup at Fairfield Farms, the home and ranch of growers Carol and Bill Steed

Lunch at Fairfield Farms, clockwise from left: Salmon with corn-avocado relish, quinoa salad with avocado, watermelon avocado salad, green salad with oranges and avocado

Avocado vanilla bean frozen yogurt with berries

Gaby tries her hand at harvesting avocados - it's harder than it looks